This is a traditional Colombian coffee liqueur recipe that is fairly simple to make, and it tastes amazing!

Ingredients

½ cup dark roast ground coffee

2½ cups of water

¾ cups sugar or to your taste

1 cup aguardiente

1 tsp vanilla extract

Instructions

In a jar, combine the coffee with 2 cups of water and cover with lid.

Let it infuse for 12 hours.

Strain it and get rid of the grounds.

Pour the coffee into a glass and set aside for now.

For the syrup, combine ½ cup of water, and sugar into a pot and bring it to a boil.

Let it simmer for 5 minutes.

Take off the heat and let it cool.

Once it is cooled down, pour that into the coffee.

Add vanilla extract and aguardiente to it. Stir well.

Cover with lid and let it sit for 2 weeks at room temperature.

Notes

Mistela is used primarily as a base for apéritifs, and it is produced by adding alcohol to non-fermented or partially fermented grape juice (usually), or in this case, coffee. Adding alcohol stops the fermentation, causing mistela to be sweeter than others where the sugars transform to alcohol.

Aguardiente is a word that literally means "fire water" in the Spanish language. Though different Latin American countries (and also Spain and Portugal) have something akin to it, a Colombian aguardiente is a very specific thing. In Colombia, aguardiente is an anise-flavored liqueur made from sugar cane, usually a bit thick and usually sipped straight (unless used in the few recipes such as this one).